What a season is and what a permanent job is
A season is seasonal work in hospitality. Usually summer on the islands, the coast and in tourist resorts, or winter at mountain ski resorts. It lasts 4 to 7 months, has an intense pace, often pays well and the employer often provides accommodation and meals.
A permanent job means continuity. You work in the same place all year round. You build relationships, grow in a specific environment, and have a steady income and social insurance.
What you gain from a season
If you are new to the industry, a season can be the best training you will get. Not because it is organised training. Because it throws you into the fire and you are forced to cope.
What you lose with a season
Seasonal work isn't for everyone and it isn't forever. There are things you can't build with seasonal work.
- In-depth knowledge of one place. Every time you change kitchens, you start from scratch. You never have time to really grow anywhere.
- Lasting relationships with a team. Trust within a team is built over time. In a season there isn't enough of it.
- Security and rights. Many seasonal jobs have vague contracts, or fewer working days are declared. That affects your social security contributions, your pension and your rights.
- A settled life. If you have a family, a relationship or want to settle somewhere, seasonal work becomes hard to keep up.
What you gain from a permanent job
A permanent job isn't the "safe" option for people who are afraid. It is the option for people who know what they want to build.
What you lose with a permanent job
A permanent job has its downsides too. If you don't know them, they will catch you unprepared.
- Limited exposure. You stay in one environment. If that environment doesn't feed you, you risk no longer growing.
- Lower pay at first. Usually less money than a good season, especially in the first few years.
- The risk of routine. If the kitchen doesn't challenge you, a permanent job can become a prison instead of a step up.
What stage of your career are you at?
This is the most important question. Because the right choice changes depending on where you are.
- The first 1 to 3 years. Seasonal work can be ideal. You gather experience, see different environments and earn money. But keep notes, set goals and don't stay there indefinitely.
- 3 to 6 years. Time to think about where you are going. If the season no longer gives you anything new, it may be the moment for a permanent job in a kitchen that interests you.
- More than 6 years. If you are still doing seasons without a plan, ask yourself why. If the answer is "it's convenient", that isn't a strategy. It is inertia.
What to ask before you decide
Before you sign anything, whether for a season or a permanent job, these questions protect you.
For a season:
- What are the exact start and end dates?
- Are accommodation and meals included? In what conditions?
- How many working hours is it realistically?
- How is your insurance declared?
- Is there a chance to come back next season?
For a permanent job:
- What are the real working hours?
- Is there room to progress?
- What is the culture of the kitchen like?
- What kind of menu, and at what level?
- How does the chef treat their people?
Questions and Answers
What does a season mean in hospitality?
Seasonal work in tourist areas, usually 4 to 7 months. It offers high pay in a short time, often with accommodation and meals included.
Does a season or a permanent job pay better?
A season usually pays more per month. But a permanent job gives you stability, contributions and progression, which have value in the long run.
Who suits seasonal work and who suits a permanent job?
Seasonal work suits young cooks who want experience and flexibility. A permanent job suits those who want to build a career and a settled life.
Can you do both?
Yes. Seasons in the early years for experience and money, a permanent job when you know what you want. It isn't a choice for life. It is a choice for now.
What should you ask before accepting a seasonal job?
Exact dates, accommodation conditions, working hours, how your insurance is declared and whether you can come back. These questions protect you.